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KATE76
Tagliatelle with salmon and cabbage
Pasta with peas, dairy spread and pink salmon.
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Ingredients
Directions
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Heat the oil in a frying pan and fry the green cabbage with leek and carrot for 1 min. On high heat. Pour in the wine and turn the heat down.
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Leave to stew with the lid on the pan for 8 minutes. Change regularly. Add the peas for the last 3 minutes. Season with pepper and salt.
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Meanwhile, cook the tagliatelle according to the instructions on the packaging. Grate the yellow skin of the lemon and press out half of the fruit.
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Cut the sage leaves into thin strips. Mix the lemon zest, juice and sage with the dairy spread and season with pepper.
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Drain the tagliatelle and collect a cup of the cooking liquid. Let the salmon drain.
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Put the pasta with the cup of cooking liquid, the dairy spread mixture and 2/3 of the salmon back into the pan and spoon over.
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Serve with the vegetables and garnish with the rest of the salmon.
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Nutrition
330Calories
Sodium18% DV430mg
Fat25% DV16g
Protein42% DV21g
Carbs6% DV19g
Fiber28% DV7g
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